Pesto Chicken and Zucchini "Noodle" Soup
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 2 lb bone-in, skin-on chicken breasts
- 2 Tbsp olive oil
- 4 stalks celery, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp pesto
- 2 (14-oz) pkg zucchini spirals
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook chicken, skin side down, in hot oil in a large skillet over medium heat 3 to 4 minutes or until browned. Place chicken, celery, onion, and garlic in a 5- or 6-quart slow cooker. Pour broth over chicken; stir in thyme, bay leaves, salt, and pepper.
- Cover and cook on LOW 8 hours or until chicken is done.
- Remove chicken, bay leaves, and thyme sprigs from broth; shred chicken, and discard bay leaves and thyme. Return chicken to broth in cooker. Stir in pesto.
- Divide zucchini among 6 bowls; ladle soup over zucchini. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
309
|
309
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 28 | 28 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 877 | 877 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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